Latin American House
9160 NW 122 St Unit #1-5, Hialeah Gardens, FL 33018 · Permanent Food Service · License 2330906
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection2 intermediate, 16 basic (5 repeats); basic violations cost 12 at most-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Flans made onsite with not date marked.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of state approved employee training for Carmen Bufill, Lisandra Santos, yunier Barrios, Yudaidi Garcia they been working here for more than 60 days.
Basic16
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed sugar container not covered in the to go window, observed ice cream not covered in the chest freezer.
Food stored on floor.
Observed cases of sodas stored on the front counter area floor.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Observed reach in cooler shelves with rust.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice cream chest freezer with ice buildup, observed ice buildup inside of the walk in freezer.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Repeat violation
Accumulation of debris on exterior of warewashing machine.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Equipment exterior soiled.
Observed steam table, reach in cooler exterior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed wall soiled underneath the flat grill with heavy soiled.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed faucet leaking at the front three compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed floor tiles missing in the kitchen area
Hole in or other damage to wall.
Observed wall damage by the three compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled by the front area, dishwasher area, kitchen area
Repeat violation
Floor soiled/has accumulation of debris.
Observed wall damage floor behind equipments with heavy soiled.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.